Brazilian Iced Chocolate Food

BRAZILIAN ICED CHOCOLATE

Steps:

• Melt chocolate in top of double boiler over hot water.
• Stir in sugar.
• Gradually stir in hot coffee, mixing thoroughly.
• Slowly add milk and continue cooking until all particles of chocolate are dissolved.
• and mixture is smooth, about 10 minutes. Pour into jar, cover and chill.
• When ready to serve, stir in chilled Coca-Cola.
• Serve over crushed ice in tall glasses.
• For a beverage, top with whipped cream.
• For a dessert, add a scoop of ice cream.

BOLO DE LEITE CONDENSADO (BRAZILIAN CONDENSED MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.
• Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
• Bake in the preheated oven until golden brown, about 40 minutes.

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
• For Ice Cream:
• Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
• Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
• For sauce:
• Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
• Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.